Let's talk Valentines Day dinner at home. A not so common known fact is that going out for dinner on a holiday such as this is risky at best. When you go to your favorite eating establishment at a time when they are busy to the max, you are seeing them pushed to their limits, and you do not always get their best effort. That said, let's save some money, frustration, and possible embarrassment by serving up a gourmet meal at home.
Appetizer: Marinated Scallops Wrapped in Bacon
Entree: Beef Tenderloin with Creamy Risotto
Dessert: Macerated Strawberries
Marinated Scallops Wrapped in Bacon
INGREDIENTS:
• 2 Tablespoons maple syrup
• 2 Teaspoons low sodium soy sauce
• 1/2 Teaspoon Dijon mustard
• 6 Sea scallops
• 3 slices bacon, halved and par cooked
• 1 Teaspoon brown sugar
• 6 toothpicks (soaked in water)
PROCEDURE:
• Stir together maple syrup, soy sauce, and Dijon mustard in a bowl until smooth. Add scallops, toss to coat. Cover bowl with plastic wrap, allow to marinate at least 1 hour.
• Preheat oven to 375 degrees, line a rimmed baking sheet with aluminum foil.
• Wrap each scallop with piece of bacon and secure with toothpick. Place scallops on baking sheet, sprinkle with brown sugar.
• Bake in preheated oven until scallops are opaque and the bacon is crispy, about 12 minutes, turning once.
Beef Tenderloin with Creamy Risotto
INGREDIENTS:
• 1/4 Cup Sun-dried Tomato salad dressing
• 3/4 Cup chopped zucchini
• 1/4 Cup shredded carrot
• 1/4 Cup chopped red pepper
• 1 Cup instant white rice (uncooked)
• 3/4 Cup chicken broth
• 1/2 Cup milk
• 2 Tablespoons Dijon mustard
• 2 beef tenderloin steaks, (4 oz. each) 1" thick
PROCEDURE:
• Heat 1 tablespoon of the dressing in sauce pan. Add zucchini, carrot and red pepper; cook until tender but still crispy, stirring frequently.
• Stir in rice, broth, milk and mustard. Bring to boil; cover and remove from heat.
• Add tenderloin steaks & remaining salad dressing to a saute pan over medium heat, cook for about 4 minutes per side for medium rare to medium.
Macerated Strawberries
INGREDIENTS:
• 1 pint strawberries, washed, hulled and sliced
• 1/4 Cup Balsamic vinegar
• 1/4 Cup sugar
• 2 Tablespoons fresh lemon juice
• Pepper to taste
PROCEDURE:
• Pour vinegar, sugar, and lemon juice over the sliced strawberries and cover.
• Let stand in refrigerator for at least 2 hours.
• Just before serving, put freshly cracked pepper over top.
• I served this in a chilled martini glass with some Pepperridge Farms chocolate/orange Milano cookies....
Enjoy,
CHEF PHIL